Follow by Email

Wednesday, February 29, 2012

What better way to celebrate leap day, than with cupcakes made to look like one of the great leapers and jumpers of the animal kingdom.
My son, who was helping me decorate, decided to make some alien cupcakes also, by placing one eye in the middle of the cake, and a gel smile - now theres a leap - from frogs to aliens!

Bake cupcakes according to the directions on the package. Allow them to cool completely.
Scoop the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.
Cut the marshmallows in half to make two circles. Place on the cupcakes. Squeeze a little gel on the marshmallows, and secure a mini reeses piece on each for the pupil.
Use gel to make noses and mouths on the top of the cupcakes.
Enjoy!

Tuesday, February 28, 2012

Today was my sons 9th birthday, and I made this recipe in honor of him. One of his very favorite restaurants to eat, and place of choice for his birthday dinner, was Red Lobster - I'm convinced it's because of their cheddar bay biscuits. It is impossible to stop at just one!! Although mine didn't match completely the light airy and flavorful treats from Red Lobster, our resident expert did give them the thumbs up, and managed to eat one or two.

Monday, February 27, 2012

This was a side I made to compliment the grilled chicken and vegetables my husband made for dinner one night. In our family, I do most of the weeknight cooking, and my husband has fallen into the role of Sunday night chef, always with delicious results.

Bring broth, cream and salt to a boil in a medium saucepan. Gradually whisk in cornmeal, reduce heat and simmer 5 minutes, stirring often.
Add corn, increase heat and bring to boil. Reduce heat to medium-low, cook until cornmeal is soft, thick and creamy, stirring often, 5 to 10 minutes. Stir in butter and season to taste with salt and pepper.
Enjoy!

Sunday, February 26, 2012

Every year when the Oscars are on, it makes me realize how few movies I watch!! However, my husband and I did see Moneyball, and thought it was a fabulous movie - just as this is a fabulous cocktail. Made with ingredients we had on hand, the flavors came together perfectly, like a seasoned actor and a great storyline.

Saturday, February 25, 2012

This would have been a very healthy dinner - if I didn't devour two slices of pizza before sitting down to eat. It is full of wonderful, wholesome ingredients and is absolutely delicious. I loved the warm sweet potatoes with the tang of the lime juice, balsamic vinegar and mint. A fabulous winter salad, that will definitely grace our table many more times this season.

Thursday, February 23, 2012

When I came across a recipe for the "perfect" pound cake, I couldn't resist trying it! The cardamom coffee cake was described as "one of the richest cakes in the world" - again, I was irresistibly drawn to try it!!
I made both of these for play dates, and although tasty, I did find them a little dry.
One tip I wanted to learn more about, recommended in the pound cake recipe, was to ensure the butter and eggs were at room temperature before using them. "Baking is a science" Cathy says on her Noble Pig blog, and when butter and eggs are at room temperature, they will produce a tender cake that will rise to its fullest potential, as opposed to making a cake similar in appearance to a pancake!http://noblepig.com/2011/01/03/the-temperature-of-ingredientshow-important-is-it.aspx

Heat oven to 350F.
Lightly butter and flour a 4 1/2 by 8 1/2 inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour (we couldn't wait that long, and removed it after 10 minutes, sliced it and ate it warm). Remove cake from pan and let cool completely on rack before slicing.
Enjoy!

Heat oven to 350F.
Cream butter and sugar together until light and fluffy. Add eggs and vanilla extract and beat well. Add sour cream and flour mixture alternately, beginning and ending with flour. Fold in each addition just enough to blend. Don't beat or otherwise over mix.
Spoon one third of the batter into a (well buttered) bundt pan, then half of the nut mixture then one third of the batter, then remaining nuts, then remaining batter.
Bake for 1 to 1 1/2 hours, until brown on top and dry when you insert a prober all the way down.
Turno onto a plate after 10 minutes of cooling.
Enjoy!

Wednesday, February 22, 2012

The Thai-ginger rubbed salmon was an incredible dish - perfect for a special occasion. I made it for my husband for date night at home, and although it took some time to put together, it was worth every minute. We especially enjoyed the green curry sauce, and I was excited that there was enough left over for lunch the next day - when mixed with rice noodles.
On the other hand, the Thai green curry was perfect for a quick weeknight family dinner - it barely took any time at all to throw together, and was very yummy.
I had my very first green curry in Christchurch, New Zealand. It was many, many, many years ago, while at lunch with a friend, sitting at an outdoor restaurant - I still remember the beautiful setting, wonderful conversation, delicious food, and how exotic the green curry seemed. I have loved green curries ever since, and was thrilled to introduce my family to a delightful experience - although we conceded to the winter weather and ate inside.

Heat oven to 475F.
In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets on a foil lined tray, skin side down. Squeeze lime juice over salmon and rub the ginger spice blend into the fillet. Bake 10 - 15 minutes, or until done.

1 (16 ounce) can of coconut milk (I used half of a can, but the full can would have been good too)

1/4 teaspoon salt

1 cup shredded basil leaves

lime wedges

Heat oil in a large pot over high heat, add shallots and ginger. Stir fry until fragrant, 1 minute. Reduce heat to medium, stir in curry paste. Stir in chicken broth, cook until broth is reduced by half, about 10 minutes.

Heat oven to 350F.
In a standing mixer, mix together flour, confectioners sugar, salt and butter. Place mixture into a 13 by 9 pan and press down firmly to form a crust. Bake for 25 minutes.
Meanwhile, mix together dark chocolate chips and the next 5 ingredients. Remove pan from the oven. Immediately pour chip mixture over crust. Drizzle both milks evenly over the top. Bake for 10 minutes. Cool completely in pan, then cut into bars.
Enjoy!

Monday, February 20, 2012

In honor of our sprinkling of snow last Monday, the kids and I made "frost bite" cookies. A delicious mix of orange, oats and raisins, with a hint of white chocolate sweetness - a perfectly balanced bite.
I have made the chocolate cupcakes several times, most recently to celebrate the birthday of my daughters friend. They are one of my absolute favorite treats - a double dose of chocolate, topped off with delicious, creamy frosting - reminiscent of a dusting of snow - or a snow drift - depending on the thickness of the frosting.

Heat oven to 350F.
In a small bowl, combine orange juice and raisins. Cover and microwave on high for 1 minute. Let cool.
In a large bowl, beat butter and sugar until fluffy. Beat in egg and orange peel.
In a separate bowl, combine flour and baking soda. Stir into butter mixture. Add raisins, any soaking liquid and oats and mix well.
Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart, and flatten slightly. Bake for 10 minutes. Transfer to racks and cool completely.
Microwave chocolate and vegetable oil in a small deep bowl, for 2 minutes, or until melted, stirring as necessary. Let stand 2 minutes, stir until smooth.
Dip one-third of the cookie in the chocolate and set on waxed paper until chocolate is firm.
Enjoy!

CHOCOLATE CHOCOLATE CUPCAKES WITH WHITE FROSTING

3/4 cup cocoa

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups chocolate morsels

Heat oven to 350F.

Sift together cocoa, and next three ingredients in a medium bowl, set aside.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Stir in vanilla.

Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.

Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with white frosting.

WHITE FROSTING

1/2 cup butter

3 cups of powdered sugar

1 teaspoon of vanilla extract

2 to 3 tablespoons of milk

Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 tablespoons of milk, adding additional milk, if necessary, for desired consistency.

Saturday, February 18, 2012

I have made this leek gratin twice for friends, and both times it has received rave reviews.
The leeks are almost melted in the pan, and added to cream and cheese, they become something very special. I exchanged the bacon for canadian bacon, as it saved an extra cooking step, saved calories and added wonderful flavor.

Trim the roots and dark upper leaves from the leeks. Halve leeks lengthwise, then cut crosswise into thin slices. Rinse well to remove grit, drain well.
Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add leeks, season with salt and pepper and saute until tender, 10 to 15 minutes. Remove from heat and mix in cream, cheese, dill, parsley and canadian bacon. Turn the leek mixture into a 9-inch pie plate or similar size pan.
Heat oven to 450F. Meanwhile, heat a medium skillet over medium-low heat. Toss remaining oil and butter with the bread crumbs, garlic and a dash of salt and pepper. Add to skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks. Bake until bubbly and golden, 12 to 15 minutes.
Enjoy!

Wednesday, February 15, 2012

I invited a friend to lunch, and we caught up over this wonderful winter dish.
However, I was too busy chatting and accidentally over cooked the risotto - it would have looked and tasted better if not so gummy!

Saute proscuitto in large saucepan over medium-high heat until fat renders and proscuitto is browned and almost crisp.
Add oil to pan, then onion and garlic, cook until onion is translucent, stirring often, about 5 minutes. Add rice, stir 1 minute. Add hot broth, increase heat and bring to boil. Add squash and sage, reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in shrimp and cream, cook a further 5 minutes, or until shrimp are pink. Season to taste with salt and pepper, serve.
Enjoy!

Tuesday, February 14, 2012

Happy Valentines Day!!
We had very dear friends for dinner - the couple responsible for introducing my husband and myself. We were very excited for our evening and to cook something special.
I dotingly made the appetizers and salad, my husband grilled salmon and added broccolini and carrots and a leek gratin (that was eaten before I could snap a picture), and we finished off the meal with orange champagne cakes.
I decided to make "shots" out of the pear and gouda soup - a friend gave me a set of adorable tasting glasses for Christmas, and it gave me the idea to serve small sips of the silky, flavorful soup. The arugula salad was delicious, and I thought interesting in that the recipe didn't call for any cheese. I do think goat cheese would be a perfect compliment to the beets and ginger, and would definitely add it the next time I made this salad. However, our appetizers were cheese heavy, so I followed the recipe and omitted it this time.

Combine the pears, chicken stock, ginger and nutmeg in a large saucepan. Bring to a boil over a high flame. Reduce heat, cover and simmer until the pears are very tender, about 10 to 15 minutes. Set aside to cool.
In a small saucepan melt the butter over a low flame. Add the flour, and stir until smooth, about 1 minute. Gradually whisk in the milk, bring to a simmer over a medium flame, stirring constantly.
Reduce heat to low, cook, stirring constantly until mixture thickens, about 4 minutes.
Add the cheese to the milk mixture and stir until melted, about 1 minute. Set aside.
Use a blender, food processor or immersion blender to puree the pear and chicken stock mixture, until smooth. Combine with the cheese mixture in large saucepan. Stir constantly over low heat until heated through.
Gradually stir in the wine, and cook until heated through. Do not boil.
Enjoy!

Combine the blue cheese, butter and cream cheese in a food processor and blend until smooth.
Cut a 1/4 inch from the bottom of the endives and peel away the outer leaves. Spread each leaf with a 1/4 inch thick layer of blue cheese mixture and press the leaves back together around the core, to reconstruct the shape of the whole endive. Wrap in plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
To prepare the dressing, whisk the mustard with the vinegar, salt and pepper in a small bowl. Add the walnut oil in a slow stream, whisking constantly until thick and emulsified. Stir in the shallots. (If dressing is too thick, you may add up to a 1/4 cup of olive oil to reach your desired consistency).
Cut the endive into 1/2 inch thick slices, arrange on a plate and spoon the dressing over the top.
Enjoy!

Heat oven to 350F.
Wrap the beets in heavy-duty aluminum foil, creating a loose but tightly sealed packet. Place on a rimmed baking sheet and bake for 30 to 45 minutes, until the beets are tender.
Carefully open the packet and let the beets sit until cool enough to handle. Trim off the stem and root ends, and peel off the skins. Cut the beets in half.
Grate the ginger to yield about 2 teaspoons. Whisk together the grated ginger, vinegar, sugar and salt to taste in a small bowl. Slowly add the oil, whisking to combine. Taste and add salt, sugar or more ginger as needed.
Divide the arugula among individual plates. Scatter the beets over the arugula. Drizzle the vinaigrette over each portion, serve immediately.
Enjoy!

Heat oven to 325F.
Grease and flour muffin pans.
In a bowl, combine yellow cornmeal, flour, baking powder, and salt, set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups of sugar, beat until well combined. Add eggs, beat until combined. Beat in orange juice, then cornmeal mixture until just combined. Fold in ground almonds and orange peel.
Spoon batter into pans. Bake for for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes.
Meanwhile, in a saucepan combine champagne and the 1/4 cup sugar. Bring to boil, stirring to dissolve sugar. Reduce heat, simmer, uncovered, about 10 minutes or until mixture is reduced to 1 cup.
Remove cakes from pans. Transfer cakes to a large platter, placing cakes bottom up. Prick all over with wooden toothpick. Carefully spoon or brush champagne syrup over cakes. Immediately cover cakes with plastic wrap, cool completely. Serve cakes at room temperature - I whisked a little grand marnier into mascarpone and spooned it alongside the cakes - whipped cream would be good too.
Enjoy!

Recipe adapted from Better Homes and Gardens, January 2003www.bhg.com/

Monday, February 13, 2012

I made these wonderful shortbread cookies to take to a play date - perfect with a glass of milk or a cup of tea - and there were definitely enough to share.
I added another stick of butter to the recipe, because the dough was extremely crumbly, and wasn't coming together in a way that would have allowed me to roll it out. The result was a delicious, light and fabulously buttery cookie, that both kids and adults enjoyed.

Heat oven to 325F.
Line cookie sheets with parchment paper.
Sift the flour, cornstarch, baking powder and salt into a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar and vanilla until smooth and creamy - about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the flour mixture, mixing until it is incorporated and the dough holds together in large clumps and comes away from the side of the bowl.
Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to a 1/4 inch thickness. Using a heart shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1 inch apart. Gather together the dough scraps, roll them and cut out additional hearts.
Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned - about 15 to 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
GLAZE
1 1/2 cups of powdered sugar
1/2 teaspoon vanilla extract
5 to 6 tablespoons of heavy whipping cream
In a small bowl, stir the powdered sugar and vanilla together with enough cream to form a thick, spreadable glaze. Use a thin metal spatula to spread each cookie heart with the glaze. Let the cookies sit until the glaze is firm.
Enjoy!

Heat oven to 350F.
Cut banana bread into 1 inch cubes, place in an 8X8 inch baking dish.
In a medium bowl, beat together the eggs, half-and-half and sugar. Pour egg mixture evenly over bread mixture.
Bake uncovered, for 40 to 45 minutes, or until puffed and a knife inserted in the middle comes out clean. Cut into 25 squares, or cut with a cookie cutter. Place a chocolate kiss on top of each bread pudding piece.
NOTE - this recipe can be placed in the refrigerator overnight prior to baking.
Enjoy!

Recipe adapted from Better Homes and Gardens, February 2004www.bhg.com/

Place a shallow bowl of water alongside another shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place pint of raspberry sorbet in blender. Add two shots of orange liqueur. Fill blender with champagne to maximum fill line or up to one inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses. Garnish with a few raspberries and serve.
Enjoy!

Wednesday, February 8, 2012

As I have mentioned previously, I was so excited to find kumara here in the United States. I discovered them at Ozark Natural Foods, under the alias Japanese sweet potatoes. They made a silky, rich and yummy soup, that was quick and healthy - and paired perfectly with the cheesy toasts.

Tuesday, February 7, 2012

Here are a few recipes for chocolate lovers.
These were all fun to make, and although I served the turnovers for breakfast, they would also be delicious for a sweet snack or dessert (especially with ice cream or whipped cream). For the meringue kisses, I would recommend eliminating the minichips, or sprinkling them on top - if you plan to use a piping bag. It gives more of a "kiss" appearance, but the chocolate clogged up the nozzle, and made it very difficult to squeeze the batter out.

Heat oven to 400F.
Combine 1 1/2 cups of chocolate chips and cinnamon in a small bowl, set aside.
Unfold one pastry sheet, roll on lightly floured surface to form a 12 inch square. Cut out shapes with a heart shaped cookie cutter.
Place 1 tablespoon of chocolate mixture onto the center of each of half of the hearts. Lightly brush egg mixture onto edges of each heart, top with a second heart and seal edges.
Transfer to an ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chocolate mixture. Lightly brush tops of turnovers with egg mixture. Bake 15 minutes, or until light golden brown. Remove from baking sheet to wire rack. Place remaining 1/2 cup chips and shortening in small microwave safe bowl. Microwave 1 minute, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.
Enjoy!

Heat oven to 400F.
In a medium bowl, whisk together flour, cornmeal and salt.
In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on medium-high, until creamy, 3 minutes. Add egg and 1 teaspoon of vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
Place 1/4 cup sugar in a small bowl, roll dough into 1-inch balls and coat with sugar. Transfer to parchment lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
In a small bowl, whisk together confectioners sugar, 1/4 teaspoon of vanilla and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.
Enjoy!

Saturday, February 4, 2012

Both of these dips are delicious, simple to prepare, easily transportable and great for a crowd.
I have made the crab dip a couple of times - the second time I added more crab meat, which made it even tastier. I made the potato artichoke dip to have with cocktails, and a friend and myself thought it would also be very good as a side dish.

Combine crab, cream cheese, sour cream, mayonnaise, sherry, onion, mustard, garlic, tabasco and parsley. Stir well and taste for seasoning. Top with slivered almonds and a dusting of paprika.
Cover with foil and heat in 325 degree oven for 20 minutes. When it is heated through and bubbly, broil to brown the almonds slightly, about 2 minutes. Serve immediately with crackers and/or bread.

Heat oven to 350F.
In a large bowl, whip cream cheese until smooth. Add cooked potatoes and whip just until incorporated. Slowly fold in jalapeno, lemon juice, hot sauce, salt, egg yolks, parmesan cheese, half-and-half and artichokes. Transfer to a baking dish and bake 20 to 25 minutes, or until golden brown on top (I finished mine off under the broiler for a couple of minutes).
Serve with pita chips or crusty bread.
Enjoy!

Friday, February 3, 2012

I made these sausage stuffed peppadews for a Christmas gathering, but they would also be perfect for a Superbowl party, or a Valentine treat. They are also delicious simply stuffed with goat cheese.
This sweet piquante pepper is the first new fruit to be discovered since the kiwi in the 1970's! Grown in South Africa, it can be hard to find here in Northwest Arkansas - but definitely worth the hunt.

Heat the oven to 450F.
In a medium bowl, knead the sausage meat with the cooked rice and olive tapenade. Fill the peppadew peppers with the meat mixture, pressing to compact it. Arrange the peppadews meat side up on a lightly oiled baking sheet. Drizzle the peppers with olive oil and sprinkle with the grated parmesan cheese.
Bake the peppadews in the upper third of the oven for about 15 minutes, until the sausage meat is cooked through. Transfer the peppadews to a platter and serve warm or at room temperature.
Enjoy!

Thursday, February 2, 2012

These yummy cookies dont have any flour in them - or butter! and egg whites are used as the binding agent.
Max and I made them after school one afternoon, and substituted chocolate chips for nuts - effectively negating the healthy ingredients!

Heat oven to 300F.
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough (mixture should be thick enough to form into balls, if not add more powdered sugar and cocoa - I ended up adding another egg because it wasn't coming together, and then had to add extra powdered sugar - maybe if I had of used a stand mixer it might have helped it come together a little more)
Add nuts or chocolate chips, mix well.
Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16 to 18 minutes, until glossy and crackled. Cool completely.
Enjoy!

Wednesday, February 1, 2012

When I first moved to America, I lived in Lake Charles, Louisiana, and worked at a hospital there - where some wonderful cooks were to be found.
This is one of Debbies recipes, unfortunately it didn't taste as good as I remember - maybe because it was missing the cheese whiz!
According to Wikipedia a pistolette is a type of stuffed, fried bread roll native to Louisiana - I wasn't able to find pistolettes here in Arkansas, so I used a brown and serve roll.

Saute onions in butter. Add flour to thicken.
Mix in crawfish tails and cook 7 minutes. Add cheese and stir well, until the cheese is melted. Make a hole in each pistolette, spoon in mixture and bake until roll is cooked.
Enjoy!

Top Food Blogs

SELF GUIDE MAGAZINE

ceri wilkin

About Me

I am a wife, mother and recipe follower.
For years I have tackled one new recipe a day - some are fabulous, some are not.
In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation.
My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat.
Please enter your email address at the top of the page to have Recipe Doodle delivered right to your "in box". Thanks very much, I am thrilled to share my recipes with you.